Creamy Avocado Chicken Pasta

The first time I made this avocado pasta, my roommate walked into the kitchen and asked why I was making guacamole for dinner. She looked genuinely confused until I tossed that bright green sauce with steaming spaghetti and sliced grilled chicken. Now she requests it weekly, and I have to admit there is something magical about hot pasta meeting cool creamy avocado. It creates this velvety coating that clings to every strand while the warm chicken adds the perfect savory contrast.

Last summer I served this at a small dinner party when my friend Sarah announced she was pregnant and craving anything with avocado but tired of the usual toast routine. Watching her eyes light up when she took that first bite, completely surprised by how rich and satisfying it felt without being heavy. The whole table went quiet for a moment, just the sound of forks clinking against plates, which I have learned is the highest compliment a home cook can receive.

Ingredients

• 2 boneless skinless chicken breasts: I pound them slightly to even thickness so they cook evenly and stay juicy throughout
• 1 tbsp olive oil: This helps the seasoning cling to the chicken and creates those gorgeous grill marks everyone loves
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the chicken flavor shine while providing a savory base
• 350 g dried spaghetti or linguine: Long strands really capture the creamy sauce better than short pasta shapes
• 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy or have dark spots inside
• 1/2 cup Greek yogurt or sour cream: This adds tang and helps create that silky texture while making the sauce stretch further
• 1/4 cup extra virgin olive oil: Use good quality oil here since it is a major flavor component in the raw sauce
• 2 tbsp fresh lemon juice: Brightens everything and prevents the avocado from oxidizing too quickly
• 1 clove garlic: One fresh clove is plenty since it is not cooked and will remain pungent
• Fresh basil leaves: Tear them by hand instead of chopping to avoid bruising and bitter flavors

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Get that chicken going:

Preheat your grill pan over medium high heat, brush the chicken with olive oil and season generously with salt and pepper on both sides.

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side until it develops beautiful char lines and the juices run clear when pierced.

Rest is essential:

Let the chicken rest on a plate for 5 minutes before slicing, which helps redistribute those flavorful juices throughout the meat.

Start the pasta water:

Bring a large pot of generously salted water to a boil while the chicken rests, then cook the pasta until perfectly al dente.

Save that liquid gold:

Before draining, scoop out 1/2 cup of the starchy pasta water, which helps create the silkiest sauce texture imaginable.

Blend the magic sauce:

Combine the avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper and basil in a food processor until completely smooth.

Bring it together:

Toss the hot drained pasta with the avocado sauce, adding pasta water as needed until you reach that perfect creamy consistency.

Finish with style:

Fold in the sliced grilled chicken gently, then serve immediately with your choice of garnishes scattered on top.

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My mother in law, who is notoriously skeptical of anything green in pasta, took one hesitant bite during a Sunday family dinner and immediately asked for the recipe. She later confessed she had eaten the leftovers cold straight from the refrigerator at midnight because she could not stop thinking about it. Something about the combination of warm comforting pasta with that fresh vibrant sauce just works in a way that feels indulgent yet somehow wholesome at the same time.

Making It Your Own

I have discovered that adding a handful of baby spinach to the sauce while blending creates a gorgeous deeper green color and sneaks in some extra nutrients without changing the flavor profile much. The trick is adding it gradually so you can taste as you go, finding that perfect balance where the basil still shines through.

The Pasta Water Secret

Reserving pasta water is the step most people skip but it makes all the difference in achieving that restaurant quality velvety consistency. The starchy water emulsifies with the avocado and oil, creating a sauce that actually clings to the pasta instead of pooling at the bottom of the bowl.

Serving Suggestions

A crisp white wine with good acidity like Sauvignon Blanc cuts through the rich avocado beautifully while complementing the grilled chicken flavors. I also love serving this with a simple side salad of mixed greens, cherry tomatoes and a light vinaigrette to add some crunch and freshness to the meal.

• Keep the garnishes on the table so everyone can customize their bowl
• The lemon zest adds such a bright finish that really wakes up the whole dish
• A pinch of red pepper flakes provides lovely heat that balances the creaminess

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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This pasta has become my go to for those nights when I want something that feels special enough for company but comes together quickly enough for a casual Tuesday dinner at home.

Recipe Questions & Answers

→ Can I prepare the avocado sauce in advance?

The avocado sauce is best made fresh to prevent browning. However, you can squeeze lemon juice over cut avocados and store them in an airtight container for up to 2 hours before blending.

→ What's the best way to grill chicken breast evenly?

Pound chicken breasts to uniform thickness before grilling. This ensures even cooking in 6-7 minutes per side. Always let the meat rest for 5 minutes after grilling to retain juices.

→ How do I achieve the right pasta sauce consistency?

Reserve pasta water and add it gradually while tossing. Start with a small amount and increase until the sauce coats the pasta silkily without being too thick or thin.

→ Are there vegetarian alternatives to chicken?

Absolutely. Substitute with grilled zucchini, cherry tomatoes, roasted chickpeas, or pan-fried tofu. The creamy avocado sauce pairs beautifully with most vegetables.

→ Can I make this dairy-free?

Yes. Replace Greek yogurt with dairy-free yogurt and omit Parmesan cheese. The avocado provides creaminess, so the sauce remains luxurious without dairy products.

→ What pasta shapes work best with this sauce?

Spaghetti and linguine are ideal, but any long pasta works well. Avoid heavy shapes like rigatoni, as the delicate avocado sauce coats lighter strands better.